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Spice of Life Indian Cuisine

454 Douglas Street, Prince George, V2L 2M3 · Restaurant

12 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A bag of onions was observed stored outside the walk-in cooler. Public Health Significance: Storing food on the floor may pose a significant risk to food safety and hygiene which may lead to foodborne illnesses. It may lead to contamination from various sources, including pests, dirt, and cleaning agents.
      • Corrective Action: The operator moved the bag of onions and stored off the floor. Operator must ensure that all food items in a food premise are stored of the floor
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings were observed next to the monitoring trap next to the prep-cooler- operator mentioned they cleaned out during their routine cleaning. However, they still do have mice activity in the facility but are closely working with the pest control company (ORKIN). Operator was not able to provide the pest control records requested during the previous inspection. Public Health Significance: Mice activity in a food premise may result in food becoming contaminated by foreign matter such as mice hair, faeces, urine sand pathogenic microbes carried by pests.
      • Corrective Action: Operator must ensure that the food premises is free of pest activity. Ensure that cleaning and sanitation is done to hard to reach areas inside the food preparation area.
    • 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The lighting in the food preparation area have not been covered with shatter-proof material. Operator noted that they have put in a request for repairs. This is a repeat violation has it was noted during the previous inspection. Public Health Significance: Lack of shatter proof cover over the lights may lead to physical contamination of food in the event the light bulbs shatter.
      • Corrective Action: Operator must ensure that the lights in the food preparation area are covered with shatter proof material.
  3. Routine Inspection

    10 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products in this facility are not stored in a manner that prevents contamination. It was observed that raw eggs are stored over pakoras in the walk-in cooler. Public Health Significance: Raw eggs stored over pakoras may lead to cross contamination of the food which may potentially lead to foodborne illnesses.
      • Corrective Action: Ensure that the raw eggs are not store over ready to eat/cooked food in the storage cooler. Please move the raw eggs and store in a separate shelf to prevent contamination of food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A cut cucumber was observed to have been left for extended period of time (more than two hours) on top of a shelf behind the customer service area. Public Health Significance: Cut cucumbers stored at room temperature for more that two hours may pose a health risk due to potential bacterial growth.
      • Corrective Action: The operator voluntarily discarded the cut cucumber. Ensure that cut cucumbers are stored in a cooler that maintains 4°C or less.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food in this food premise is not being protected from contamination during storage or handling. A bucket containing tomato paste at the lower compartment of the prep-cooler was left uncovered. A piece of cooked chicken was observed on top of the tomato paste. At the walk-in cooler, a tray containing rice was partially covered. Public Health Significance: Improper handling of food in a commercial food establishment may be at risk of cross-contamination from dust, airborne particles and bacteria which may pose health risk .
      • Corrective Action: The operator removed the piece of cooked chicken from the tomato paste and properly covered the rice in the walk-in cooler. All food in a commercial restaurant must be protected from contamination during storage.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing of fish in a bucket containing water was observed. A temperature check using probe thermometer was done and noted that the internal temperature of fish was at 17.4°C. Additionally, pieces of chicken breasts were being thawed in cold water above 4°C. A temperature check using probe thermometer showed that the internal temperature was 12.1°C. The operator noted that the fish and chicken had been held for thawing for approximately 7 hours. Public Health Significance: Improper thawing of potentially hazardous food such as fish and chicken may provide an opportunity for surviving bacteria to grow to harmful numbers which may pose significant health risk.
      • Corrective Action: The operator voluntarily discarded the improperly thawed chicken and fish. All food processing including thawing of potentially hazardous food must be done in a manner that makes the food safe to eat.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Improper storage of utensils in the food preparation area was noted during the inspection. Spoons and ladles were observed stored in water. This is not a proper method of storing sanitized utensils Public Health Significance: Improper storage of clean utensils may lead to contamination which may pose health risks to the public.
      • Corrective Action: Store the clean utensils in a sanitizer or air dry them. Ensure that all utensils in the food preparation area are stored in a manner that prevents contamination.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings were observed next to the stove- operator mentioned they do have mice activity but are closely working with the pest control company. Public Health Significance: Mice activity in a food premise may result in food becoming contaminated by foreign matter such as mice hair, feaces, urine sand pathogenic microbes carried by pests.
      • Corrective Action: Surfaces contaminated by pests must be cleaned and sanitized. Ensure that the facility is maintained in a manner that prevents harbourage or entry of pests.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weatherstripping at the rear door is in disrepair. It was observed that when the door is closed, light from outside is visible. Public Health Significance: This may allow entry of pests that may lead to food contamination in the food preparation area.
      • Corrective Action: A food operator must maintain the food establishement in a manner that prevents entry of pests. Repair or replace the weatherstripping to prevent potential entry of pests.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The chemical dishwasher was not dispensing chlorine at the time of inspection. The dishwasher was run three times but no chlorine was dispensed. Public Health Significance: A dishwasher not in good working order may lead to inadequate sanitation of utensils which may pose a health risk.
      • Corrective Action: A commercial food premise operator must ensure that equipment and utensils in it are maintained in a good working order and in sanitary condition and in a manner that removes contamination. Repair the dishwasher to meet the regulatory requirements.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) A chlorine chemical sanitizer bottle was not labelled to identify its contents. Public Health Significance: Unlabelled chemical containers may lead to chemical contamination of food and food contact surfaces.
      • Corrective Action: The operator labelled the chlorine chemical sanitizer bottle during the inspection. Chemicals, cleansers and other similar agents associated with or required for the operation or maintenance of the food areas must be labelled to identify the contents.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The lighting in the food preparation area are not covered with shatter-proof material: Public Health Significance: Lack of shatter proof cover over the lights may lead to physical contamination of food in the event the light bulbs shatter.
      • Corrective Action: Ensure that the lights in the food preparation area are covered with shatter proof material
  4. Complaint Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was propped open at time of inspection. Open doorways allow for entry of pests and may encourage further pest activity if continued.
      • Corrective Action: Ensure that back door is kept closed when it is not in use.
  5. Follow-Up Inspection

    1 infraction

    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dish washer still not in working order. Operator/maintenance is to verify using chlorine test strips that dish washer is able to dispense 50 ppm chlorine solution. Dish washer is not draining properly and is causing water to spill around the immediate area during cycle.
      • Corrective Action: Dish washer must be repaired to achieve 50-100 ppm chlorine and drain properly as to prevent water spillage around the area. All dish ware, utensils are to continue to be sanitized manually in 3-compartment sink until this is achieved.
  6. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler temperature observed to be at approximately 7-8 C during inspection. Thermometer inside of cooler indicated approximately 7 C and multiple food items were measured to confirm. Tray with sauce indicated 7.6 C. Potentially hazardous foods may support growth of foodborne illness-causing organisms if held above 4 C. Prep cooler outside of kitchen used to store yogurt and gulab jamun measured to be 7-8 C also.
      • Corrective Action: Walk-in cooler is to be adjusted or serviced so that it is able to maintain 4 C or less during operation.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling and light fixture above food prep area is covered in dust and presents a physical contamination hazard for foods.
      • Corrective Action: Clean the indicated area from dust. Ensure that no food is contaminated during the cleaning process.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dish washer is not dispensing any sanitizer solution at time of inspection (0 ppm chlorine). This is a repeat violation. Dish ware was being sanitized using the three-compartment sink using the appropriate method. Operator stated that the dish washer is only used for glasses as an additional step after manual sanitizing.
      • Corrective Action: Ensure that the mechanical dish washer is able to dispense sanitizer. The food premise is required to have a working mechanical dish washer. The intended use for the mechanical dish washer is for the sanitizing of dish ware, and as such should able to achieve this.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink was not stocked with paper towels during inspection.
      • Corrective Action: Ensure that the hand washing sink has paper towels, and liquid soap available for staff at all times.
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Marinated raw chicken in the walk-in cooler was seen placed above the ready to eat curries and are without lids. This could lead to contamination of the curries when the juices from the raw chicken fall on to the curries.
      • Corrective Action: Operator to sort the food placed in the walk in cooler and make sure all the raw meat is placed on the bottom shelves.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: No active sanitizer (bleach) was detected in a sanitizer bottle in the kitchen area. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surfaces.
      • Corrective Action: Operator to educate employees on checking the concentration of sanitizer solution every day before the start of work and using the test strips.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: kitchen back door weather strip is worn out and has a gap which could allow pests to enter the facility.
      • Corrective Action: Operator to close the gap with new weather strip.
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods in prep cooler and walk in cooler were seen above 4°C or higher. The internal temperature of precooked chicken pieces and curry sauce in prep cooler was observed at 5.6°C. Walk in cooler internal temperature was not consistent and was varying from 6°C to 11°C. The temperature in the lower portion of the prep cooler was observed to be at or below 4°C.
      • Corrective Action: Operator was asked to service the refrigerator units so that the temperature of the food placed in them is maintained at 4°C or lower.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Three compartment dishwashing sink was being used and the dishes were see soaked in the sanitization sink. When tested for chlorine with test strips it did not contain any sanitizer in it (bleach). Test strips were not available during the time of inspection.
      • Corrective Action: Method of adding bleach to the sanitization sink was demonstrated and education was provided on the importance of sanitizer step. Operator to train employees on proper dishwashing practices.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was not self closing and had a visible gap between the floor and bottom part of the door seal. The back door was left open which can allow pests to entry
      • Corrective Action: Operator to repair the gap in the backdoor. Operator also must either leave the backdoor closed, modify it so that it is self closing, or install a screen-door to prevent pest entry
  11. Follow-Up Inspection

    9 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The internal temperature in the Prep cooler in the kitchen area was seen at 5°C to 8°C using infra-red thermometer. This cooler was placed in 2 feet distance opposite to the stove and the room temperature in the kitchen was too high. As mentioned in the routine inspection only small portions of food was being kept in the refrigerator. All potentially hazardous food must be stored at a temperature of 4°C (40°F) or less to minimize growth of pathogens which may lead to foodborne illness when consumed by the public.
      • Corrective Action: Operator to move the prep cooler away from the stove and to have it serviced so that the temperature is lowered to maintain 4°C. Operator to store the foods in walk-in cooler and only store small portions of food in the prep cooler until it is fixed.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chicken mixed with spices was seen left out on the counter and the surface temperature was measured at 18°C temperature. Cook reported that it was kept out side since 1 hour.
      • Corrective Action: Employee was told to move the chicken to walk in refrigerator to maintain the temperature at 4°C (40°F) or lower. Operator to educate employees on proper food handling practices.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In the walk in cooler raw chicken was seen placed on a rack above the ready to eat foods (yogurt - without lid). Food stored in the refrigerator must be in a manner that prevents cross contamination.
      • Corrective Action: Operator to move the raw chicken/meat to bottom rack and reorganise the food items in a way to prevent cross contamination. Operator to educate employees on proper storage practices.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Three compartment dishwashing sink was being used and the dishes were see soaked in the sanitization sink. When tested for chlorine with test strips it did not contain any sanitizer in it (bleach).
      • Corrective Action: Method of adding bleach to the sanitization sink was demonstrated and education was provided on the importance of sanitizer step. Operator to train employees on proper dishwashing practices.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Back door was not self closing and had a visible gap between the floor and bottom part of the door seal. The back door was left open which can allow pests to enter
      • Corrective Action: Operator to repair the gap in the backdoor. Operator also must either leave the backdoor closed, modify it so that it is self closing, or install a screen-door to prevent pest entry
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle was seen unlabelled. When questioned the employee of its contents she mentioned that it is bleach solution. Use of unlabelled spray bottles may lead to chemical contamination of the food.
      • Corrective Action: Operator to properly label the spray bottle.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A section of the floor in walk in cooler was seen damaged and the underneath floor is exposed. The exposed surface makes it hard to keep the flooring clean and sanitary manner.
      • Corrective Action: Operator to fix the flooring with smooth, durable, non-absorbing, easy to clean material.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink did not have paper towels readily available during the inspection. When questioned employees told they were using paper towels from reception area until they were replaced.
      • Corrective Action: Refill the paper towel dispenser so that all hand sinks are equipped with soap, paper towels, and cold/hot running water
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Absence of food safe certified person on the premise
      • Corrective Action: At least one person with food safe certification must be always present in the restaurant when it is operational. It is recommended that all the employees are given food safe training to ensure food safety.
  12. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Prep cooler in the kitchen area was left open leading to the temperature of the unit higher than 4°C. The internal temperature measured using the probe thermometer was recorded at 6°C. All potentially hazardous food must be stored at a temperature of 4°C (40°F) or less to minimize growth of pathogens which may lead to foodborne illness when consumed by the public.
      • Corrective Action: Operator to leave the prep cooler closed as often as possible and have it serviced so that the temperature is lowered to maintain 4°C
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was not self closing and had a visible gap between the floor and bottom part of the door seal. The back door was left open which can allow pests to enter.
      • Corrective Action: Operator to repair the gap in the backdoor. Operator also must either leave the backdoor closed, modify it so that it is self closing, or install a screen-door to prevent pest entry.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Bleach solution was not readily available during operation.
      • Corrective Action: Ensure the facility is sanitized regularly and that a sanitizing solution is readily available during operation.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand wash sink did not have paper towels readily availble during the inspeciton.
      • Corrective Action: Refill the paper towel dispenser so that all hand sinks are equipped with soap, paper towels, and cold/hot running water.